Скачать или смотреть The crispiest pineapple pizza

Are you a pineapple on pizza type of person?
This pizza dough has become my favourite to make because it always comes out nice and crispy! It’s got a deep flavour, it’s very digestible, and adding a bit of olive oil in the dough gets it that extra crunch. Here’s the recipe I used for the pizza in this video:

Makes 3 270g balls:
80g sourdough starter, fed and used when 3x the size
300g cold water (~70% hydration)
12g salt
450g 00 flour
10g olive oil
Knead for 10 mins (or when gluten has formed and it passes the window pane test)
Slap and fold 3x and cover to rest for 20 mins
Ball into 3 tight balls, drop into oiled containers
Let it rise 10% (~5-7 hours) at room temp
Fridge for 2 days
Remove a few hours before baking, if balls are not 2.5x bigger, leave it at room temp longer
These are baked at 850F for 2 minutes